Manufacture of extracts of beer and other fermented beverages.



seamen a PATENT curios.

nun-sun, or (intense,- rriifivors MANUFACTURE OF EXTRACTQ F BEER AND-OTHER FERMEN'IED BEVERAGES.

To all whom iii may concern:

or other fermented beverages,

Be it known that I HERMAN Hansen, a citizen of the Unite -States, residin at Chicago, in the county of Cook and tate of lllhnois, have invented certain new and useful Improvements in the Manufacture of Extracts of Beer and other Fermented #Beverages, of which the following is a speclfica tion.

- Myinvention relates to the manufacture of yeast-treated syrups or extracts of beer and its object is to provide such an extract or condensed liquid which is yeast-treated or subjected to the effects of yeastfermentation so that when diluted or thinned down with water it furnishes an alcohol-reduced beverage having the characteristic taste and flavor imparted by yeast-fermentation, as for example the taste and flavor of beer beverages such as beer, weissbeer, porter, stout and ale.

. converted into beverages resembling some all Extracts of beer or other fermented beverages, in the form of condensedor concentrated liquids, made by various processes, are now well known, and these liquids are what their originals by mixing any desired proportion of water or aerated water. with a due proportion "of theextract. For exam istics imparted by yeast-fermentation, and

in order to provide these characteristics it is necessary for the dealer or consumer to add yeast to the diluted beverage and then adds water to provide a beverage'having the to ferment the dilution, which requires knowledge and skill notordinarily possessed by onsumers or dealers. 1

By my invention I obviate these objections and provide an yeast-treated or fermented syrup or extract of a fermented beverage ex.- tract to which the-user or retailer merely 1 characteristics Specification of Letters Patent. Patented Jan. t, 1919.

Application filed llccember 11,1916. Serial No. 186,171. 7

imparted by yeast-fennentatlon. a Y r In the practice ofmy invention I prefer to use as a base an extract derived from fermentlng a grain mixture or mash and condensed or concentrated by boiling, preferably in vacuo; for example,abeer extract thus reduced. The base extract or syrup is coo ed to yeast-fermentation temperature, and then 1s mixed or pitched with yeast in active condition together with a liquid containing the elements for fermentat on, such as a 14 balling wort, and preferably while stirring takes place to expedite. fermentation. The amount'of elements of fermentat1on depends on the alcoholic strength desired in the extract used for the remade beverage; for example, if the alcohol content is to be one per cent, the amount of fermentable carbonhydrates added to the base ex-' tract or syrup should be two per cent. The yeast is preferably in large quantity, for example about twice as much 1n respect to the amount of fermentable carbohydrates in sa1d added liquid as is usually employed to pitch ordinary fermented beverages, and it may be added to the condensed liquid or extract with a suitable quantity of a liquid I containing the elements required for yeastfermentation; for example, for beer it is contained in a suitable quantity of wort, and if the wort is in the form of a 14:? ballmg wort, a ten per cent. addition of such wort to a fifty percent. condensed beer ex- A tract is adequate, and the amount of yeast contained in such kraeusen would be two pounds per barrel. flhe syrup or extractis left exposed to the action of the yeast, preferably in a closed and pressure-proof contamer, until it has acqulred the desired characterlstlcs lmparted by the action of and contact with the yeast, which may be ascertained by sampling, and then preferably it is clarified to obtain clearness or brilliancy,

when it is ready for the market.

The yeast-treatment of the base extract or condensed liquid is preferably in a closed andpressure-proof container, because it exeludes infection from the surrounding atmosphere, and it also increases the amount offCO generated in the extra t or syru In proportion as the CO collects in t e extract the keeping juality of the extract itself increases, and t a C0 also provides efi'ervescence in the beverage formed by diluting the extract with plain water and so makes the extract ready for use where carbonated or charged water is not available, this efi'ervescence being in proportion to the degree of carbonation of the extract and the degree of dilution. It is desirable to accumulate enough CO in the syrup or extract for these purposes. The amount of alcohol produced in thisyeast-treated extract is in proportion to the amount of fermentable carbohydrates contained in the extract used for furnishin the elements of fermentation.

The resultlng yeast-treated extract or condensed liquid possesses and imparts the characteristic flavor and. taste that can be produced and imparted on] by yeast-fermentation, it is naturally alboholic, and it also is impregnated with and contains C0 The alcohol-reduced beverage made by diluting this yeast-treated condensed liquid resembles very closel in flavor and taste the original'beverage from which the base extract or syrup ismade; for example, beer made by diluting this yeast-treated beerextract closely resembles the original beer in taste and flavor, and excels in these respe: ts beers made by diluting beer extracts that have not been yeast-treated. Neither the dealer nor the user is required to pitch and ferment the diluted beverage, as the yeast-treated or fermented syrup or extract obviates these steps, while the impregnation of the extract withCO increases its keepin quality and also imparts more Or less efiirvescence to the diluted beverage, and

the alcohol content makes it directly applicable for the beverages. v

I It is the action of the yeast upon the 'fermentable matter added to the base extract roduces in the finished extract the characterlstics referred to; where these elements of fermentation are present in the base extract the yeast production of alcohol-reduced may be added as mere yeast, and where they are not so present they are added with the yeast.

I claim 1. As a new article of manufacture a liquid, fermented condensed extract of a fermented-beverage subjected to the efi'e;t of

yeast-fermentation after the condensation of said extraat. I 2. As a' new article of manufacture a con densed fermented liquid beer-extract treated by yeast-fermentation. after the condensabeverage after the condensation of said extract.

4. The step in the process of making condensed extracts of beverages which consists in subjecting a condensed fermentablc extract of a fermented beverage to the effectof yeast-fermentation after the condensation of said extract.

- The step in the process of making condensed beer extracts which consists in subjecting a condensed fermentable extract of beer to the efle;t of yeast-fermentation in a closed container after the condensation of said extract.

6. The step in the process of making condensed extracts of beverages which consists in mixing a condensed fermentable extract of a fermented beverage with yeast and a liquid containing the elements of fermentation after the condensation of said extract.

In testimony whereof I affix my signature in presence of two witnesses.

HERMAN HEUSER.

Witnesses:

- J. MCROBERTS,

EDITH H. W1Lcox. 

